Turkish Shakshuka-Style Chickpea & Farro Breakfast with Crispy Tempeh & Herb Oil
Prep 15 min · Cook 25 min · Serves 1 · medium
A vibrant Turkish-inspired breakfast featuring pan-seared tempeh nestled in a fragrant chickpea and farro ragout, topped with fresh herbs, toasted pine nuts, and drizzled with warming cumin-infused oil. Served with crusty whole grain bread for dipping.
Ingredients
- 150 grams tempeh, cut into 1/2-inch thick slices
- 0.5 cup cooked farro, prepared ahead or quick-cook variety
- 0.75 cup canned chickpeas, drained and rinsed
- 0.5 cup diced tomatoes (canned), or 1 cup fresh tomatoes, diced
- 0.25 cup red onion, finely diced
- 2 cloves garlic cloves, minced
- 0.5 cup vegetable broth, low sodium
- 0.5 teaspoon ground cumin
- 0.25 teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil, divided: 1 tbsp for cooking, 1 tbsp for herb oil
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons pine nuts, toasted
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